Last year, S gave me a very special surprise: he had me blow out the candles on a VW Campervan cake. It was such a stunning cake that I wanted to keep it forever. This year I felt like making my own birthday cake so, inspired by one of my favourite food magazines, I challenged myself to create this cake concept . . . . . . . . . . . . . I knew this blackberry frozen yoghurt cake was going to take a long time to freeze as each layer has to be frozen one after the other to prevent the colours mixing.
But as soon as I saw it, I fell in love with those pastel-coloured layers created by the blackberries. Also, it’s a freezer-friendly cake, which means it’s perfect to make a few days ahead and keep until today!
So, having visualised the cake, I let my imagination run wild, creating beautiful scenes involving - strangely enough - coloured feathers.
My mind was busy making plans over the last week. Shades of purple and pink ... a passionate mood... more feathers ... perhaps my zodiac fire sign had something to do with this.
Anyway, I was so eager to make my idea come true over the weekend! Nevertheless, the explosion of creativity I had over the week had disappeared by Saturday. I woke up with no energy to do anything. Outside it was wet and cloudy. Even the coloured feathers seemed grey and dull to me.
But even though I knew that whatever I did that day would go wrong, I knuckled down and started making my birthday cake.
To round off my crap day, I then had to split myself in half, cooking dinner for friends of S who were due to arrive, as well as keeping an eye on the freezer every so often. About 8 o'clock, when I was about to pour the third (!!) layer of blackberry yoghurt onto the spring form cake tin, our guests knocked at the door.
From that point on, everything seemed to happen very quickly. I had already poured on a layer of blackberry yoghurt, so I was walking to the freezer, carefully carrying the spring form tin in both hands. And suddenly, the bottom of the cake tin twisted open and - in slow motion - I saw all the beautiful layers of yoghurt that I'd been carefully nurturing for four hours, fall onto my kitchen floor... just at the moment that S's friends walked through the kitchen door saying Hi Lauu.... oops!!
Yeah, definitely, it wasn't my day.
But hey! I still had some blackberry yoghurt left which had been for the fourth layer! The party is not over baby!
Luckily, on Sunday I bounced out of bed, full of energy. This time, I sooo enjoyed making this cake, the feathers seemed to catch the light and I had one of the most gratifying photo shoots I’ve ever done so far. Because it's not every day you make your own 33rd birthday cake, is it?
Am I the only one who finds this cake absolutely seductive-looking? I think my plans eventually came together exactly as I'd imagined.
This time, however, we couldn’t resist trying a bit!
Blackberry frozen yoghurt cake
Cream, sweet and seductive-looking cake. This Blackberry frozen yoghurt cake tastes like heaven.
Prep Time: 40 min | Cook Time: 4 min | Serves 12
For the rust
1 cup / 85 gr. almonds
1 cup / 100 gr. pitted dates
1 tbsp raw honey
1/2 tsp ground cinnamon
For the filling
4 cups raw cashews
4 tablespoons coconut oil
2 cups / 500 gr. Greek plain yoghurt (full fat)
1/4 cup lemon juice
4 tablespoons raw honey
pinch of salt
400 gr. blackberries (reserve 1 cup of the purée for the topping)
1 cup blackberry purée
1/2 tsp. ground cinnamon
1/4 cup water
1 cup frozen blackberries
1 cup frozen raspberries
1/2 cup frozen cherries
- Grease and line the base and sides of a deep 20cm spring form cake tin with baking parchment.
- In a food processor, chop almonds and set aside. Then, chop the pitted dates and transfer to a medium bowl. Add in the chopped almonds, raw honey and cinnamon and mix together. Press the crumbs into the base in an even layer, then freeze.
- In the food processor, blend the cashews and coconut oil until you get a creamy mixture.
- In a large bowl, place the cashew mixture, Greek yoghurt, lemon juice, honey and salt and combine together.
- Mash the blackberries with a fork, then sieve into a bowl. Tip: a rubber spatula is best for pressing every last bit of fruit from the seeds.
- Whisk about 3-4 tbsp. of blackberry purée into the yoghurt mixture until purple-pink colour. Make sure you leave one cup for of the blackberry purée for the topping.
- Pour the blackberry yoghurt mixture onto the crust layer, level, then freeze overnight or until totally solid. Keep the remaining blackberry purée in the fridge.
- When the cake is ready to serve, bring the purée, 1⁄2 tsp cinnamon and 1/4 cup of water to a simmer. Let it cool.
- Take the cake out from the freezer ten minutes before to serve. Remove from the tin after 5 mins, peel away the baking parchment and transfer to a plate.
- Drizzle blackberry puree over the cake and scatter with the frozen berries.
Can be made 1 month ahead, wrapped well in the freezer.
By Laura | Lau Sunday cooks | Adapted from Living Healthy with Chocolate